Discussion in 'suburban75' started by 5t3IIa, Feb 4, 2018.
I butter mine before dropping the egg in and they work
Vinegar, Swirling & Shallow-Saucepans is either a firm of lawyers or a few of the very old and Beechingised railway stations.
They always look to me like they're multi coloured mooncups*
* I've never actually seen a mooncup
that's how i make watery, poached, scrambled eggs which i then proceed to throw away, but i'm no expert either.
They're like buttercups, only very different.
Best of all re Onsen eggs, which you cook at exctly 63C for 75 minutes, with the shells on. Then peel and eat. Amazing!
I don't know why all the hate for those silicone things. They make lovely eggs.
Scrambled eggs are better than poached anyway,
How boiling is the water? Get it up to a rolling boil then turn it right down as soon as the eggs are in. Old eggs also make stringy white.
That's the thing, isn't it? Boil eggs, fry eggs, make scrambled eggs, or make them into an omelette. All of those are easy. Poached eggs, though, just seem not worth the bother of learning the various ways of doing it.
If i wanted an egg for breakfast, I really would prefer one that can be simply cooked rather than a poached egg that might or might not work, depending on temperature, amount/type of vinegar, whether the sun is entering Capricorn, and whether the wind is in the west, and whether there is an "R" in the month.
Scrambled eggs on toast without accompaniment or dippy eggs to go with bacon and sausage. Dippy means fried or poached and I will choose either depending on what I feel like that morning.
There's nothing at all wrong with a coddled egg. A coddled egg is not a poached egg, however. Which is fine.
I simply can't be arsed with the extra accessories that are needed for coddled eggs, is all.
Quite honestly, it never crosses my mind to worry that the poached egg won't work. I can't remember the last time it didn't work. It's the easiest of all the eggs to make: get some simmering water and crack an egg into it. Wait until toast is ready. Done.
My poached eggs always end up a jizzy mess, so I coddle them in a pan like the one on page 1
I used to swear by the inch or two of water method on low heat, but for a few years now I've been doing the pan swirl and the results are much better.
Fill a small pan about halfway with water and bring to the boil. Using your wooden spoon, get a rapid swirl going...the faster the better. Crack your egg in and lower the heat. Put your toast on, and the eggs will be done by the time you're ready for them.
The vortex brings the eggs into the centre of the pan and wraps the white around the yolk, so you get a nice looking result. Similar to the cling film method, but without the impressions left on the white from the cling film's folds.
Sometimes I find the inch of water method leaves my eggs looking really unappealing, even though they taste fine. Appearances count!
Better results than what? I already end up with a well-defined, neat egg not wholly unlike a boiled egg without its shell. I often do four in the same pan, so I have no desire to complicate it by making the water whizz around really fast.
I don't know what is happening for the rest of you, in all honesty, I really don't.
I think it takes a certain knack or dexterity to pull off that some of us unfortunately lack.
Mrs D boils some water in a cup in the microwave. She then cracks an egg into it. Microwave on low, for about 30s. They work well.
I put a bit of vegetable oil on a bit of kitchen roll and wipe it round the cup things before cracking the eggs in. Then I squeeze the sides before tipping the cooked eggs out. Any white left wipes off.
WTAF no it doesn't. Dippy is soft boiled, you eggy bellend
Try not wanking into the pan - you will probably get better results that way. The eggs don't need fertilising
Ah, the confident serenity of the true master.
And it would remove an obvious Health and Safety risk of ending up with a burnt sausage.
Mine look more like sad fried eggs than boiled when I do the inch of water method.
And experience tells me you do not want to burn your sausage.
Gives a new meaning to this advert.
I've given up poached eggs due to my mission to perfect fried eggs anyway.
I have used the green silicone things. The label on them when new does say to oil them.
I find that the water just knocks them about and they get partly submerged, but then i realised that with poached eggs, being submerged is the point.
They turn out very easily (if pre oiled), and need barely any washing. The finished eggs look uniformly domed, and you dont end up with a pan of egg soup.
However, its more faff than frying, so i don’t do it often enough to have sorted out the timings for a soft middle.
I use these all the time having tried the traditional water/vinegar method, a pan with 4 poaching cups, cling film and the silicon cups work best for me for a variety of reasons. Key point is to spread a small blob of room temp butter (not oil!) inside the cup with the back of a teaspoon and then break the egg in, place carefully into pan with water just off the boil, put lid on pan and get water on a rolling boil for 4 minutes and voila - come out perfect every time!
If the butter is hard and difficult to spread I sometimes put it into the cup and float it in the hot water to soften, then break the egg in before cooking.
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